Better Than Fried Chimichangas

Submitted by Stacee R.

"My version of Rachael Ray's recipe."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 oven-roasted deli chicken
• 1 tablespoon chili powder
• 2 cups cabbage coleslaw blend
• 1 -2 chipotle chile in adobo, finely chopped
• 1 cup tomato sauce
• 3 scallions, chopped
• salt and pepper
• 1⁄4 cup chicken broth
• 8 -10 burrito-size flour tortillas
• 4 cups cheddar cheese, shredded and divided
• 2 tablespoons extra virgin olive oil

directions

1. Take the meat off the bone of the rotisserie chicken and tear into bite-size pieces.
2. Preheat oven to 400 degrees.
3. In a stockpot, place the chicken, chili powder, cabbage, chipotles, tomato sauce, scallions, salt and pepper and 2 cups cheese. Add chicken broth and heat slowly until it all melts.
4. When ready to assemble, place a small amount of cheese in the center of a tortilla and top with the desired amount of filling. Fold the sides of the tortilla over the filling and close by overlapping the other two sides. Place seam-side down on a greased baking sheet and repeat until you have used all of the filling. Brush the tops of the chimichangas with oil and bake until deep golden brown, about 15-17 minutes.
5. Serve with sour cream and salsa.

Reviews

[Likkel]

Great recipe! Easy to fix and everyone really enjoyed them, including the kids! I made them exactly as the recipe stated, but used less than one chipotle, since my son likes it a bit more mild. The third time I used some crumbled, cooked sausage instead of the chicken and it turned out just as good! The coleslaw blend was a nice touch and added some good and interesting texture. These are on my regular line up. Thanks for sharing a great recipe!

 

[Nif_H]

What a great dinner! The chimichangas ended up being puffy and crunchy and I would sneak more coleslaw in there next time as you can't even detect it. We enjoyed this with a simple salad and sour cream and picante sauce. I will absolutely make this dish again. Made for my adopted chef for Spring PAC 2013.

 

[weekend cooker]

Good chimichangas, but did not care for the cabbage in this. I think the coleslw blend would work with a tad less, and a tad more cheese. Please see my rating system. The kids enjoyed these though, will adjust and makeagain. Good recipe. Made for PRMR tag.

 

[bmcnichol]

These were good and easy to make. I followed the recipe as written other then I didn't add the chipotle chiles as I don't like real spicey things. I also used chicken I had frozen instead of deli chicken.

 

[Chef susan from San]

We loved these! the cabbage is the best part, wouldn't change a thing thank you for posting